Spanish Grass-Fed Beef Tenderloin
with Fioretto Patatas Bravas & Aioli
Cooking time
30 minutes
Servings
2/4
Calories
820 /serving
One surefire sign that you’re enjoying a Spanish-style supper: patatas bravas. Tossing golden-roasted flowering cauliflower into that smoky, tomato-based sauce enhances the experience. They're set out with an impressive AAA beef tenderloin (we suggest medium-rare) and a dollop of roasted garlic aioli for indulgence.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 450g Potatoes
- 450g Fioretto
- 60ml Mayonnaise
- 15ml Sherry vinegar
- 15g Minced roasted garlic
- 100ml Tomato sauce
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Eggs • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
46 g
Saturated Fat
7 g
Sodium
720 mg
Total Carb
60 g
Sugars
10 g
Protein
46 g
Fibre
10 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- In a small bowl, combine the tomato sauce, ⅓ of the spices and S&P.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, 10 min., until partially cooked.
Make the aioli
- Meanwhile, in a second small bowl, combine the mayo, vinegar (start with ½ for a milder flavour), garlic and S&P.
Finish the vegetables
- Remove the stem ends of the fioretto. In a medium bowl, toss with a drizzle of oil and S&P.
- When the potatoes are partially cooked, flip and add the fioretto.
- Roast, flipping halfway, 12 to 15 min., until browned and tender.
- In the last 5 min., drizzle with the tomato sauce.
Cook the steaks
- Pat the steaks dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 2 to 3 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the vegetables and steaks between your plates.
- Drizzle with the aioli. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
